Cooking For Two Lemon Basil Chicken Marsala Recipes

CHICKEN MARSALA FOR TWO - EASY

Steps:

• Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
• place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
• throw the chicken in the bag and shake.
• place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
• while browning sprinkle 1 tbsp of oregano on top of breast.
• turn chicken over when the 1st side is brown.
• add mushrooms, wine, vinegar & cook for 5 minutes covered.
• add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
• serve as is or with a cream based pasta dish.

BETTER CHICKEN MARSALA FOR TWO RECIPE - (4.6/5)

Steps:

• It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta. 1. Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 4 to 6 minutes. 2. Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss thoroughly with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside for 15 minutes. 3. Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 3/4 cup, 8 to 10 minutes. Set aside. 4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. 5. Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/8 cup Marsala, lemon juice, and oregano and bring to simmer. 6. Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

CHICKEN MARSALA FOR TWO

Steps:

• Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
• You want the water ready for the angel hair at a certain point in the chicken preparation.
• Timing will be important to have everything come together correctly.
• Prepare the chicken breast(s).
• What you want are chicken pieces that are about a quarter inch thick.
• You can pound a breast down to that thickness if you wish.
• I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
• This produces two or three slices from a typical large breast.
• It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
• Mix the dry ingredients and coat the chicken pieces.
• Coat them well and completely.
• I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
• Reserve some of the coating mix to later thicken the sauce.
• (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
• When the water is heated, mushrooms sliced, and chicken coated you can start.
• Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
• You should not need more than two minutes for this.
• Turn the chicken pieces over.
• Directly add the mushroom slices around the sides of the chicken.
• Cook another two minutes.
• After the two minutes stir the mushrooms and then add the Marsala wine.
• Cover and turn the heat down.
• Simmer for ten minutes.
• When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
• After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
• Drain the pasta and set aside.
• Uncover the chicken and stack the chicken pieces up in one side of the skillet.
• Slowly add the reserved coating mix, stirring constantly.
• This is to thicken the sauce.
• Add the amount you need to thicken the sauce to the degree you want.
• Stir constantly to minimize clumping.
• (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
• Add this slowly to thicken the sauce.).
• Dish and serve.

LEMON MARSALA CHICKEN BREASTS

Steps:

• Trim chicken.
• Cut chicken breast in half -- pound nice and flat.
• Heat butter and oil together in skillet.
• Dredge chicken in flour (mixed with salt and pepper to taste).
• Shake of excess flour.
• Dip chicken in beaten eggs.
• Saute in hot fat until golden on both sides.
• Drain on paper towel.
• Place in shallow baking dish.
• Make sauce;.
• Melt butter in saucepan.
• Add garlic and shallots. Saute for a minute.
• Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
• Add stock and Marsala and continue to stir until smooth and slightly thickened.
• Add lemon juice.
• Pour sauce over chicken and bake until tenders (30 min).
• Preheat oven to 375.
• Sprinkle with fresh parsley and add fresh lemon slices when serving.

CHICKEN MARSALA II

Steps:

• Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
• Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
• Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

BASIL CHICKEN MARSALA WITH MUSHROOMS

Steps:

• Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
• Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

CHICKEN MARSALA WITH BASIL AND MUSHROOMS

Steps:

• Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat.
• Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet.
• Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes.
• Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.